Grate butter into dry mixture on large side of cheese grater, stirring into mixture to fully coat butter.

Add buttermilk once the butter is fully incorporated, until dough just comes together. It should not be too sticky.

Turn the dough out onto a cool surface, kneading the dough just briefly for consistency in texture. Roll to ½ - ⅔ inch thick (re-rolling the scrap is okay) and cut into your desired size.

Place onto lined sheet pan and brush with melted butter.

Bake the biscuits ~13-15 minutes, or until golden brown.

**These biscuits can be made and immediately frozen (not cooked) to be used another day. If baking from frozen, put biscuits straight from the freezer into a 375F oven for 22-25 minutes (or until golden).